Caramelized Peach-filled Cupcakes with Toasted Meringue Icing

Treat yourself with these gorgeous easy-to-make peach cupcakes

Treat yourself with these gorgeous easy-to-make peach cupcakes


See video below for how-to instructions…

Vanilla Cupcake Ingredients

  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ½ cup butter room temperature
  • ½ cup canola oil
  • ½ cup milk
  • 1 teaspoon vanilla


  1. Preheat oven to 350 and line muffin tins with paper cups.
  2. Combine the flour, baking soda, baking powder, and salt. Set aside.
  3. Combine the milk, canola oil, and vanilla. Set aside.
  4. In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes until light in colour and fluffy.
  5. Add the eggs one at a time, scraping down the sides of the bowl after each egg.
    Alternate adding the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients.
  6. Once the ingredients are incorporated, using a ice cream scoop, divide the batter into the lined muffin tins.
  7. Bake for 16 to 19 minutes or until a toothpick inserted in the centre of the cupcake and comes out clean.
  8. Tip cupcakes out of tin and cool on a wire rack.

Makes 24

Caramelized Peaches Ingredients

  • 6 peaches, finely chopped
  • 1 cup granulated sugar
  • 1½ cups water


  1. Combine all of the ingredients in a deep sauce pan. Bring to a simmer over medium-low heat.
  2. Cook for about 30 minutes, stirring occasionally. You’ll know it’s ready when the peaches are soft to the touch and the sauce has a syrup-like consistency and a golden caramel colour. Cool before filling the cupcakes.
  3. Using a knife, carve out a hole in the centre of each baked cupcake.
  4. Using a small spoon, fill each centre with the caramelized peach and top with the meringue icing.

Makes 2 cups


Toasted Meringue Icing Ingredients

  • 6 egg whites
  • ½ cup granulated sugar
  • 3 tablespoon corn syrup
  • ½ cup water


  1. Bring a medium-sized pot of water to a boil.
  2. In the bowl of a electric mixer fitted with a whisk attachment, add the egg whites, sugar, water and corn syrup.
  3. Transfer the bowl and place it on top of the pot of boiling water. Make sure the bottom of the bowl does not touch the boiling water.
  4. Using a whisk, stir constantly until the sugar has dissolved into the egg whites. This should take about 2 to 3 minutes.
  5. Place the bowl on the electric mixer and whisk on high until stiff peaks have formed, 6 to 8 minutes.
  6. Once the icing is done, transfer it into a piping bag fitted with a star tip and pipe a rosette on each filled cupcake.
  7. Using a torch carefully toast the meringue (make sure to remove the cupcakes from the paper cups beforehand).